This Leek and Smoked Mackerel Quiche makes such a lovely lunch alongside a fresh green salad and some fresh sliced tomatoes sprinkled with a little salt and balsamic vinegar.
Smoked mackerel has to be one of the best ‘ready meals’ you can pick up at the supermarket. Its flavour is sublime and it can elevate a simple salad or baguette from the mundane to the fabulous in a nanosecond.
You can probably tell I was in a hurry to eat by the obvious lack of whisking that the eggs got, and the use of ready made pastry but do you know what, who cares. It still tasted great and left us feeling content as well as full. Home made food doesn’t have to be ‘perfect’, sometimes by its very nature it has to be quick or easy or simple beyond means.
Rather than precise quantities for this one, I’ve left it pretty open depending on the size your tin and how many mouths you have to feed. If your tin is particularly large, or you have an army to feed, I’d add in a couple more mackerel fillets.
Leek and Smoked Mackerel Quiche
- 1/2 lb shortcrust pastry Enough to line a baking dish or quiche tin I used used half a block of ready made
- 2 tablespoons oil
- 1 onion sliced
- 1 leek cleaned & sliced
- 2 fillets smoked mackerel deskinned, deboned and broken into chunks
- 6 eggs
- Salt & pepper
- Preheat the oven to 180/350/gas 4.
- If your pastry is in the fridge, get it out and bring up to room temp about 30 minutes before you start baking. If you're making your pastry from scratch then consider yourself fabulous.
- Heat the oil in a frying pan and gently fry the onion for 5-10 minutes to bring out the sweet flavour. Add in the leek and cook for a few more minutes.
- Beat your eggs together with a little salt and pepper and leave to one side.
- Roll out the pastry to around the width of a £1 coin and line your baking tin with it.
- When the onion is well cooked and the leek is no longer raw, tip into the pastry case.
- Add the chunks of smoked mackerel evenly around the dish and pour over the beaten egg.
- Bake for 30 - 40 minutes or until the quiche no longer looks wet and the centre gives only a very slight wobble when shaken (this will firm up fully as it cools).
- Let cool in the tin, then turn out enjoy warm or cold.